Buttermilk Chive Biscuits. A great side dish for soups and stews with a fresh herbal burst of flavour.
Buttermilk Chive Biscuits
Just outside my back door, at the edge of my patio only about 10 feet away from the kitchen stove is a small bed of herbs that I use practically every day from Spring until first frost.
The first herbs to be usable are a couple of varieties of chives and I particularly like fragrant garlic chives in this recipe.
Fresh biscuits of any kind are a fantastic addition to almost any meal and I still make them many times during the summer months. Especially at barbecues where people just go mad for them.
Buttermilk Chive Biscuits
Once you get the hang of making good biscuits you can easily whip up a quick batch in about 10 minutes. That’s no time at all to spend in order to bring such a great comfort food addition to a meal.
You can change up the herbs to suit individual meals and a little grated cheese makes a good addition too.
These make a fantastic base for weekend brunch sandwiches like sausage and egg or as we recently used them in a very indulgent Scallops Benedict with Brown Butter Hollandaise.
Love biscuits, scones, and tea buns.
For even more delicious ideas for brunch or any time, we have put them together into one amazing collection of our 25 Best Scone Recipes.
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Buttermilk Chive Biscuits
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Buttermilk Chive Biscuits
Ingredients
- 2 cups all purpose flour
- 3 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup very cold salted butter, cut in small cubes
- 3 tbsp chopped fresh chives
- 1 cup buttermilk
Instructions
- Preheat oven to 425 degrees F.
- In a food processor, blend together the flour, baking powder and baking soda.
- Pulse in the cold butter.
- Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
- Transfer this mixture from the food processor into a large mixing bowl and add the chopped chives.
- Toss together and make a well in the center. Pour in the buttermilk.
- Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
- Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough.
- After folding it just a few times, I don't even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & 1/2 inches.
- Using a large sharp biscuit cutter cut the biscuits out an place them well spaced out, on a parchment paper lined baking sheet.
- I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits.
- An alternative to using a biscuit cutter is to form the dough into a round and simply cut it in wedges, like a pie. (As pictured.)
- Bake in the 425 degree F preheated oven for about 10 minutes before lowering the temperature to 375 degrees F and baking for an additional 10-15 minutes or until the tops of the biscuits are evenly golden brown.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 195Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 21mgSodium 372mgCarbohydrates 26gFiber 1gSugar 2gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.